ubbling and turns reddish brown, 4 to 5 minutes. Remove the
owl; stir well.
Add chicken, stirring to coat.
Cover
Make marinade by combining first 4 ingredients.
Put chicken, garlic, onion, and red pepper into large Ziploc.
Pour marinade into the Ziploc and marinade for 2 hours or more.
When ready to cook, drain marinade and put chicken and vegetables into a baking dish.
Bake at 350 for 30 minutes or until chicken is done.
nough to hold all 4 pieces if chicken without crowding, with cooking
1. Mix all spices together and sprinkle liberally over chicken as a dry rub, try to cover as much surface area as possible.
2. Place covered in refrigerator for 30 minutes or up to 6 hours.
3. Heat oil in tagine and saute garlic until soft.
4. Brown chicken in batches, set aside.
5. add and sweat onion rings in bottom of tagine.
6. place chicken on top of of sweatted onions, add broth.
7. place lemon slices and cherries on top of chicken.
8. cover and cook on low to low medium for 45 minutes to 1 hour.
dd cocoa, almonds, tomato sauce, chicken broth,brown sugar, and salt
NOTE: To make a Rich Chicken Stock strain the basic stock,
nch baking dish.
Mix chicken, 1/2 cup of cheese
Season chicken pieces thoroughly with salt, pepper
irst group of ingredients through the 1/4 cup chicken stock in a
n the same pan, brown chicken breast (cook it almost all
Preheat oven to 350\u00b0.
Mix first 4 ingredients and spread half of the mixture in a 9 x 13-inch dish.
Next, put the cubed chicken on top of the stuffing.
Mix the last 3 ingredients and put on top of the chicken.
Top with the remaining stuffing.
Bake, uncovered, for 30 minutes.
Very yummy!
Boil chicken until tender.
Reserve 1/4 cup chicken broth. Mix cracker crumbs and margarine over heat.
Put half in bottom of casserole dish.
Combine other ingredients in bowl.
Remove chicken from bones and cut into small pieces.
Add to other ingredients in bowl, mix.
Pour into casserole and bake about 30 minutes at 350\u00b0.
Pour last half of cracker crumbs on top and sprinkle with paprika.
Brown in oven.
Combine first 4 ingredients in saucepan.
Simmer 45 minutes until chicken is tender.
Refrigerate chicken and broth.
Debone and chop chicken.
Reserve 1/2 cup of broth.
Combine chicken, broth, tortillas, soups, milk, sour cream, onions and chilies. Place in a 9 x 13-inch or larger baking dish.
Top with cheese and cover tightly with foil.
Refrigerate 24 hours.
Bake at 350\u00b0 for 1 hour covered.
Remove foil and bake an additional 10 minutes. Yields 8 to 10 servings.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Sprinkle with salt and pepper.
Melt butter in oil in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until done.
Remove chicken, and keep warm.
Reduce heat to medium.
Add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly.
Stir in parsley.
Pour over chicken; serve with rice.
NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can
Preheat oven to 350\u00b0.
Mix together the first 4 ingredients and set aside.
In a greased 9 x 13-inch casserole, layer the ingredients in the following order: chicken, tortillas, onions, soup mixture and top with cheese.
Bake for 1 hour or until mixture is bubbly.
Saute chicken and garlic. Set aside.
Coat a wok or frying pan with oil and heat.
Add 1/4 Cup chicken broth and the 4 cups of veggies.
Stir-fry 2-3 minutes stirring constantly.
Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
Serve over brown rice or pasta.
ombine sake and the next 4 ingredients (sake through crushed red pepper
Arrange broccoli in greased baking dish.
Place boned chicken on top (chicken can be boned before or after cooking in salt water).
Mix next 4 ingredients.
Pour over chicken.
Sprinkle bread crumbs over top.
Bake at 350\u00b0 until heated through and crumbs are browned, 20 to 30 minutes.
Serve with rice (1 cup uncooked rice = 4 servings).